Scalloped Potatoes
These Scalloped Potatoes feature the tastiest sauce, ever! Layers of thinly cut potatoes, parmesan cheese and a deliciously creamy sauce make up this must have side dish.
Ingredients
- 1 tablespoon olive oil or any neutral tasting oil
- 1 tablespoon butter unsalted
- ½ medium onion small diced
- 2 cloves garlic minced
- 2 tablespoons flour
- 1 cup milk
- ½ cup chicken stock
- As Needed Salt and Pepper
- 1 ½ pounds red or gold potatoes thinly sliced
- 1 cup parmesan cheese shredded
- As Needed fresh thyme
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat an oven to 350° F and lightly grease an 8x8 baking dish.
- In a medium saucepan over medium heat add in the olive oil. Once hot add in the butter and onions. Sauté for 5 minutes, or until translucent. Now add in the minced garlic and sauté for 30 seconds.
- Whisk in the flour to make the roux, cook for 1 minute.
- Slowly whisk in the milk. Whisk until the roux is fully incorporated, then whisk in the chicken stock. Continue cooking over medium-low heat until the sauce has thickened. Season with salt and pepper to taste. Set aside.
- Layer half of the sliced potatoes in the prepared baking dish. Sprinkle with ⅓ cup of cheese and some of the fresh thyme. Pour half of the sauce over the potatoes in an even layer.
- Repeat the layering again. Now sprinkle the top layer of sauce with the remaining cheese. Cover with foil. Reserve the some of the fresh thyme for garnishing.
- Bake for 30 minutes, or until bubbly. Remove the foil and bake for another 30 minutes. Turn the oven to broil for 2 minutes to brown cheese if desired. Garnish with thyme. Enjoy!
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